Description
Creamy broccoli salad delivers a refreshing crunch with tangy dressing and crisp bacon bits. Cool summer sides never tasted so good, inviting you to savor each delightful bite.
Ingredients
Scale
- 5 cups (1.2 L) broccoli florets, chopped into bite-sized pieces
- ½ cup (75 g) cheddar cheese, diced or shredded
- ½ cup (75 g) dried cranberries
- ½ cup (60 g) sunflower seeds
- ½ cup (80 g) cooked bacon, crumbled (optional)
- ⅓ cup (50 g) red onion, finely diced
- ¾ cup (180 ml) mayonnaise
- ¼ cup (60 ml) Greek yogurt, plain
- 2 tbsps apple cider vinegar
- 2 tbsps honey or granulated sugar
- Salt, to taste
- Black pepper, freshly ground, to taste
Instructions
- Ingredient Fusion: Tumble chopped broccoli florets, sharp cheddar cheese, thinly sliced red onion, tangy dried cranberries, crunchy sunflower seeds, and crispy crumbled bacon into a spacious mixing vessel.
- Dressing Alchemy: Whisk mayonnaise, creamy Greek yogurt, zesty apple cider vinegar, and sweet honey into a silky, harmonious blend. Season with salt and freshly ground black pepper, ensuring a balanced flavor profile.
- Salad Symphony: Cascade the velvety dressing over the vegetable medley, gently folding and rotating until every morsel is luxuriously coated with the creamy mixture.
- Flavor Infusion: Seal the salad and nestle in the refrigerator for a minimum of one hour, allowing the ingredients to mingle and develop a robust, interconnected taste. Before serving, give a light toss to redistribute the ingredients and unleash their full potential. Serve chilled and savor the multi-textured, vibrant creation.
Notes
- Cut florets into uniform, bite-sized pieces to ensure even dressing distribution and consistent texture throughout the salad.
- Adjust mayonnaise and Greek yogurt ratio for a creamy but not overly heavy dressing that coats ingredients smoothly.
- Consider toasting sunflower seeds beforehand to release a nuttier, richer flavor profile and add extra crunch to the salad.
- Easily make this salad vegetarian by omitting bacon or swap Greek yogurt with dairy-free alternatives for a vegan-friendly version.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 210
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 20 mg